CW Prime

The story

Crafted with passion, served with love

A Steakhouse Shaped by Serious Kitchens

CW Prime sits within The St. Regis Longboat Key Resort on the Gulf of Mexico Drive, bringing a level of culinary ambition to the Sarasota area that traces directly back to some of Washington DC's most decorated dining rooms. At the helm is Head Chef Drew Adams, a Baltimore native and Johnson & Wales graduate who trained at Michelin-starred restaurants including Plume at The Jefferson Hotel and Rose's Luxury — the latter earning accolades from Bon Appétit, GQ, and multiple James Beard Awards. He later led the kitchen at Bourbon Steak under Michael Mina before relocating to Sarasota in 2021. His ingredient-driven approach, including a signature passion for foraging, now defines the menu at CW Prime.

What's on the Plate

The kitchen runs a surf-and-turf philosophy with real precision behind it. On the steakhouse side, reserve cuts include a 35-day dry-aged Tomahawk (36 oz), a dry-aged Kansas Strip Loin, and a dry-aged Cowboy Ribeye, alongside Japanese Wagyu served by the ounce — Snow Beef Strip from Hokkaido and Mizusako Strip from Ibusuki. Classic selections round out the beef program with an Angus Filet Mignon, Prime Ribeye, and Hanger Steak.

The seafood side is equally considered: a Seafood Tower stacks Maine lobster, Gulf shrimp, East Coast oysters, and scallop crudo. Grilled Oysters come with a wagyu fat mignonette, while the Raw Oysters are finished with chive oil and kiwi mignonette. A Local Catch entrée — prepared with whey butter, trout roe, and grilled romaine — reflects the kitchen's commitment to fresh, seasonal sourcing from local partners.

Starters like Grilled Octopus with almond purée and sherry vinaigrette, and a Beef Tartare with chipotle and fried potato, show the same disciplined creativity that characterized Adams's earlier career.

The Beverage Program

The wine list earned the Wine Spectator Award of Excellence in 2025, recognition that reflects years of intentional curation. Restaurant Manager Robert Goggin, who holds WSET Level Two and French Wine Scholar certifications, built a program grounded in California and France with an emphasis on wines of minimal intervention and genuine sense of place. Sommelier Jasmine Wehbe — WSET Level 3 certified and currently pursuing Champagne Master level — brings a guest-first approach, guiding diners toward unexpected pairings while drawing on a deep appreciation for terroir.

The cocktail list holds its own: the Perle De Mar pairs JCB Caviar Vodka with Ossetra Caviar and Nori Vermouth; Duck Tales! features duck fat-washed Buffalo Trace with hoisin and orange. For a more theatrical option, The Caroline's 400 arrives with Hennessy Paradis Cognac and a 375ml bottle of Pierre Paillard Champagne in hand-cut Waterford Crystal.

Private Dining and the Setting

CW Prime accommodates private groups of up to ten in an intimate dining room, with full restaurant buyouts available for larger events. The combination of a Michelin-pedigreed kitchen, a Wine Spectator-recognized cellar, and the backdrop of a St. Regis resort on the Gulf Coast makes it a natural choice for celebrations or business gatherings that call for something more considered than the ordinary.